
By CassLoves ToCook
Healthy Shrimp Enchiladas with Avocado Crema
10 steps
Prep:45minCook:30min
Creamy Shrimp Enchiladas with an Avocado Crema! Not only delicious, but a healthy substitute to meat based enchiladas! I use Carbwise tortillas, I highly recommend them for those trying to count calories or watch the carbs! Enjoy!
Updated at: Thu, 17 Aug 2023 13:25:41 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
29
High
Nutrition per serving
Calories944.3 kcal (47%)
Total Fat53.5 g (76%)
Carbs91 g (35%)
Sugars8.8 g (10%)
Protein34.8 g (70%)
Sodium1056 mg (53%)
Fiber16.5 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the Marinade:

0.5 poundshrimp
peeled and devained

½ tspchili powder

½ tspsmoked paprika

¼ tspground cumin

¼ tspdried oregano

1 tspgarlic
minced

¼ tspred pepper flakes

¼ tspsalt

1lime
juiced and zested

1 ½ Tbspneutral oil
For the Avocado Crema:

1avocado
medium

¼ cupcilantro

1jalapeno
seeded

3cloves garlic

2limes
juiced and zested

¼ cupgreek yogurt

1 ½ Tbspneutral oil

1 ½ Tbspwater

¼ tspsalt
For Vegetable Mixture:

0.5onion
chopped

0.5red bell pepper
chopped

1 Tbspbutter

2cloves garlic
minced

cilantro
to taste

1 Tbsplime juice

½ tspchili powder

¼ tspsalt
For Sauce:
Assembly:
Instructions
Step 1
In a small bowl, whisk together the marinade ingredients: chili powder, paprika, cumin, oregano, garlic, red pepper flakes, salt, oil, and lime juice










Step 2
Place shrimp in a ziploc bag and cover with marinade. Refrigerate at least 30 minutes or overnight.

Step 3
While shrimp is marinating, in a food processor, add the avocado crema ingredients: avocado, cilantro, jalapeno, garlic, lime juice and zest, greek yogurt, olive oil, water and salt. Pulse until crema is smooth. If consistency is too thick, add another tablespoon of water. Set aside.










Step 4
Melt butter in a medium skillet over medium heat. Saute onion and pepper until slightly soft, 5 minutes. Add garlic and cook one minute more. Transfer mixture to a bowl.





Step 5
Remove shrimp from fridge and add to skillet and cook until pink, 2-3 minutes. Remove from skillet and cut into bite size pieces. Add to vegetable mixture and stir in cilantro, lime juice and zest, chili powder and salt. Set aside.





Step 6
Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in flour and cook 1-2 minutes. Slowly add vegetable broth and stir until sauce thickens, about 5 minutes. Take off heat and add plant based cheddar cheese and stir until melted, about 1-2 minutes. Stir in greek yogurt.






Step 7
Stir half of cheese sauce into shrimp mixture.
Step 8
Lay out one tortilla. Take a spoonful of avocado crema and spread it evenly over the middle of the tortilla. On top, add 1/4 of the shrimp mixture. Roll tightly and place seam side down in a small, prepared baking dish. Repeat with remaining tortillas. Slather with avocado crema on top of each enchillada. Pour remaining sauce on top and sprinkle with a little cheese.



Step 9
Bake in 400 degree oven until the tops are golden and the cheese is melted, about 30 minutes.

Step 10
Remove from the oven and let stand 10 minutes. Serve and enjoy.
Notes
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